Bacon And Tomato Presto Pasta
6 cups cooked penne pasta
8 slices bacon, chopped
½ cup cherry tomatoes
8 oz. Chive and onion cream cheese spread
1 cup milk
½ cup grated parmesan
Cook bacon until crisp; drain. Stir in tomatoes. Add cream cheese spread, milk and parmesan to bacon and tomatoes. Cook until hot and bubbly; stir in hot cooked penne
Undone Stuffed Pepper Casserole
Undone Stuffed Pepper Casserole
1 lb. Ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cup cooked white rice
26 oz. Jar spaghetti sauce
1 ½ c. finely shredded Italian 5-cheese blend, divided
Preheat oven to 350. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce, and ¾ cup cheese. Spoon into 2 quart casserole; top with remaining cheese. Bake 25 minutes.
1 lb. Ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cup cooked white rice
26 oz. Jar spaghetti sauce
1 ½ c. finely shredded Italian 5-cheese blend, divided
Preheat oven to 350. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce, and ¾ cup cheese. Spoon into 2 quart casserole; top with remaining cheese. Bake 25 minutes.
Cheese-Lover's Pasta Roll-Ups
Cheese-Lover's Pasta Roll-Ups
(from Kraft Food & Family)
1 beaten egg
15 oz. Ricotta cheese
2 cups 2% milk shredded Italian 3-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
25 oz. Jar spaghetti sauce, divided
16 cooked lasagna noodles
¼ cup grated parmesan
Preheat oven to 375. Mix egg, ricotta, 3-cheese blend, onions, and seasoning until well blended. Stir ½ cup spaghetti sauce over bottom of 9x13 baking dish. Spread each noodle with 3 tablespoons of cheese mixture; roll up noodles. Place seam-side down in baking dish. Top with remaining spaghetti sauce and parmesan. Cover. Bake 40-50 minutes, uncovering the last 10 minutes.
(from Kraft Food & Family)
1 beaten egg
15 oz. Ricotta cheese
2 cups 2% milk shredded Italian 3-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
25 oz. Jar spaghetti sauce, divided
16 cooked lasagna noodles
¼ cup grated parmesan
Preheat oven to 375. Mix egg, ricotta, 3-cheese blend, onions, and seasoning until well blended. Stir ½ cup spaghetti sauce over bottom of 9x13 baking dish. Spread each noodle with 3 tablespoons of cheese mixture; roll up noodles. Place seam-side down in baking dish. Top with remaining spaghetti sauce and parmesan. Cover. Bake 40-50 minutes, uncovering the last 10 minutes.
Sizzling Chicken & Veggie Skillet
Sizzling Chicken & Veggie Skillet
4 small boneless skinless chicken breast halves
¼ cup Kraft Tuscan House Italian Dressing
1 zucchini, coarsely chopped
½ cup thinly sliced red onions
1 cup halved cherry tomatoes
1 cup snow peas
¼ cup grated parmesan
Heat a large nonstick skillet on medium-high heat. Add chicken, cover, and cook 5-7 minutes on each side or until done. Transfer chicken to a platter and cover to keep warm. Add dressing, zucchini and onions to skillet; cook on medium heat 4 minutes, stirring occasionally. Stir in tomatoes and snow peas; cook 1-2 minutes or until heated through. Top chicken with vegetable mixture and cheese.
4 small boneless skinless chicken breast halves
¼ cup Kraft Tuscan House Italian Dressing
1 zucchini, coarsely chopped
½ cup thinly sliced red onions
1 cup halved cherry tomatoes
1 cup snow peas
¼ cup grated parmesan
Heat a large nonstick skillet on medium-high heat. Add chicken, cover, and cook 5-7 minutes on each side or until done. Transfer chicken to a platter and cover to keep warm. Add dressing, zucchini and onions to skillet; cook on medium heat 4 minutes, stirring occasionally. Stir in tomatoes and snow peas; cook 1-2 minutes or until heated through. Top chicken with vegetable mixture and cheese.
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